Rhubarb pie filling

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Preserve the vibrant tang of fresh rhubarb with this delicious pie filling, perfect for creating homemade desserts. Properly stored, this sweet and tart filling ensures your baked goods are always a hit.
Storage Time
Store homemade rhubarb pie filling in the refrigerator for up to 3-4 days. Commercially prepared, unopened filling can last until the 'best by' date. Frozen rhubarb pie filling maintains optimal quality for 6-8 months.
Temperature
Keep refrigerated at or below 4°C (40°F). For freezing, maintain a temperature of -18°C (0°F) or lower.
Freezing
Rhubarb pie filling freezes beautifully, retaining its delightful flavor and texture. Ensure the filling is completely cooled before transferring it to airtight freezer-safe containers or heavy-duty freezer bags, leaving a small headspace for expansion. To thaw, place the frozen filling in the refrigerator overnight. For quicker thawing, you can place the sealed container in a bowl of cold water. Avoid thawing at room temperature to prevent bacterial growth. Once thawed, it's best used within 2-3 days.
Signs of Spoilage
- Unpleasant, sour, or fermented odor.
- Visible mold growth, which can appear as fuzzy patches of various colors (white, green, black).
- Slimy or unusually watery texture, indicating breakdown of ingredients.



